6 med. (2 lbs.) potatoes
1 tsp. salt

DRESSING:

6 slices bacon
Salad oil
1/4 c. cider vinegar
1/4 c. water
1 tsp. sugar
1/2 tsp. salt
1/8 tsp. pepper
1 egg, slightly beaten
1/3 c. finely chopped green onion
2 tbsp. minced parsley

In large saucepan combine potatoes and salt in water. Cook until tender, about 25 minutes. Drain; let cool, then cut into thick slices.

In large skillet cook bacon over medium heat until crisp. Drain on paper towels. Measure bacon drippings; add oil to make 1/3 cup, pour back into skillet. Add vinegar, water, sugar, salt, pepper, egg and onions. Cook and stir over medium heat just until thickened. Crumble bacon, add to skillet with potatoes and 1 tablespoon parsley. Mix well and heat through. Garnish with remaining parsley.